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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make marmelet of Quinces. Take verie good Quinces and pare them & cut them in quarters, then core them cleane, & take heed it be not a stonie quince, and when you haue pared and cored them, and take two pintes of running water, and put it into a brasse, casting awaye eyght spoonefulls of one of the pintes, the wayght of foure pound of fine suger, & beate it & put it into the water: make your fire where you may haue good light, & not in the chimney, then set ouer your panne vpon a Treuet, and when your suger and water beginneth to boile you must straine it cleane, then put in sixe spoonefuls of rose water, and if there rise any more skumme, take it off and put it into boxes.

Recipes with similar titles:

To make Marmalade of Quinces (The Treasurie of commodious Conceits)

To make Marmelat of Quinces (The Good Housewife's Jewell)

To make Marmalet of Quinces (The Good Housewife's Jewell)